Recipe Pan-fried lamb steaks with ratatouille : Practical and Delicious

Recipe Pan-fried lamb steaks with ratatouille : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Pan-fried lamb steaks with ratatouille. You are currently reading Recipe Pan-fried lamb steaks with ratatouille : Practical and Delicious. This recipe is the creation of the chef Tracy Rutherford. Recipe Pan-fried lamb steaks with ratatouille requires 10m, cook 20m and serve 4. Caution: allergy Contains gluten, soy, sesame and wheat.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Try this addictive combination of lamb steak and traditional ratatouille for your next dinner.

Ingredients:

11 Ingredients

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  2 tbsp olive oil
  
  
  


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  1 large brown onion, chopped
  
  
  


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  3 zucchini
  
  
  


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  3 baby eggplant
  
  
  


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  200g button mushrooms
  
  
  


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  2 garlic cloves, crushed
  
  
  


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  1 x 400g can Italian diced tomatoes
  
  
  


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  125ml (1/2 cup) Massel chicken style liquid stock
  
  
  


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  Salt & freshly ground black pepper
  
  
  


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  4 (about 150g each) 2.5cm-thick trim lamb leg steaks
  
  
  


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  1/2 loaf crusty Italian-style bread, to serve
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

5 Method Steps

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  Step 1
  
  
  
  
  Heat 1 tablespoon of oil in a large saucepan over medium heat. Add onion and cook, uncovered, stirring occasionally, for 3 minutes or until soft.
  
  
  


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  Step 2
  
  
  
  
  Meanwhile, halve the zucchini and eggplant lengthways, and cut into 3cm-thick slices. Slice the mushrooms thickly.
  
  
  


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  Step 3
  
  
  
  
  Add the garlic to the pan and cook, stirring, for 30 seconds or until aromatic. Add the zucchini and eggplant, and stir well to combine. Add the mushrooms, tomatoes and stock, cover and bring to the boil over high heat. Reduce heat to medium-low and simmer, partially covered, stirring occasionally, for 10 minutes. Uncover and cook, stirring occasionally, for a further 10 minutes or until the vegetables are tender and the liquid reduces and thickens slightly. Taste and season with salt and pepper.
  
  
  


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  Step 4
  
  
  
  
  Meanwhile, heat the remaining oil in a large non-stick frying pan over medium-high heat. Add the lamb and cook for 6 minutes each side for medium or until cooked to your liking. Transfer to a plate, cover loosely with foil and set aside for 2 minutes to rest.
  
  
  


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  Step 5
  
  
  
  
  To serve, slice lamb and serve with the vegetables and crusty bread.
  
  
  

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